Potato and Celery Root Soup

from May/June 2009 TeaTime Magazine

This creamy and vegetable-filled soup is sure to delight your teatime guests.

Downloads:
Potato and Celery Root Soup Recipe

6 cups chicken broth
2 cups water
3 cups peeled, chopped celery root
2 large russet potatoes, peeled and chopped
1 cup chopped celery
1 tablespoon chopped fresh rosemary
1 cup heavy cream
1 tablespoon white truffle oil (optional)
2 teaspoons salt
1/2 teaspoon ground white pepper
Garnish: cooked pancetta slices, Celery Root Slaw (see Download for recipe),
microgreens*

• In a large stockpot, bring broth and water to a boil over high heat.
Add celery root, potatoes, celery, and rosemary to the broth-water
mixture. Simmer until the vegetables are tender, approximately
20 minutes. Remove from heat, and cool slightly.
• Using a blender and working in batches, purée the soup until smooth. Add the cream, truffle oil (if using), salt,
and white pepper, and whisk to combine.
• Garnish each serving with a slice of pancetta topped with Celery Root Slaw and microgreens, if desired.

*Microgreens are available at specialty-foods stores, some supermarkets, and many farmers’ markets.